Soluna · Eixample · Barcelona
What is tuna toro? Otoro and chutoro explained
Toro is the fatty part of the tuna, the most tender, juicy and prized in sushi. It melts in the mouth and has a mild, buttery, slightly sweet flavour.
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What is toro
The belly area of bluefin tuna, rich in marbled fat. It is cut into thin slices and eaten raw, as nigiri or sashimi.
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Otoro, chutoro and akami
Otoro is the fattiest, from the lower belly; chutoro is intermediate, with less fat; akami is the lean loin, deep red and firmer. Each gives a different sensation.
The belly area of bluefin tuna, rich in marbled fat.
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Why it is so prized
The fat of tuna adds richness and aroma. But its quality depends on the catch, ageing and cut, so the best pieces are expensive and scarce.
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How to enjoy it
Best as nigiri or sashimi, with very little wasabi and a touch of soy. A glass of dry sake or a white wine with acidity cuts the fat and cleanses the palate.
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